Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3102-3110

  Machado, Cynthia M ^a   Ferruzzi, Mario G ^a   Nielsen, S Suzanne ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Common beans; Hard to cook phenomenon; Phaseolus vulgaris; Phenolic acids

Indexed keywords

ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID;

ARTICLE; BEAN; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; HEAT; PLANT SEED; TIME;

ANTIOXIDANTS; FOOD PRESERVATION; FOOD TECHNOLOGY; HEAT; HYDROXYBENZOIC ACIDS; PHASEOLUS; PHENOLS; SEEDS; TIME FACTORS;

PHASEOLUS VULGARIS;

EID: 44349104894     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072861y     Document Type: Article

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